Editors Kynda Curtis, Utah State University Technical Editors Kathy Lipton, formerly of USDA-Economic Research Service Some articles of this magazine: 1. Food Deserts: Demand, Supply, and Economic Theory, Alessandro Bonanno 2. Theme Overview: Developing Local Food Systems in the South, H.L. Goodwin Jr. 3. Food Safety in Three Dimensions: Safety, Diet Quality, and Bio-Security, Jean Kinsey Food Safety in Three Dimensions: Safety, Diet Quality and Bio-Security Food safety in three dimensions refers to the matrix of issues and activities that lead to safe food consumption in today’s world. Starting with the first principle that food should nourish the body and not cause illness, debilitation, or death, a broader concept, “safe food consumption,” is called for. Food safety typically refers to food that is free from harmful, but naturally occurring microbiological contamination.
Do'stlaringiz bilan baham: |